Cook and stir meat, onion, bell pepper, garlic, salt and pepper in a Dutch oven or very large pot until meat is brown. Drain fat by pouring meat into a large colander, rinsing well with hot water and let it drain for 2-3 minutes.

Stir in tomato sauce and paste. Heat to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally. Divide mixture among 4 one-quart freezer bags or containers (about 3 cups in each). Cool quickly by laying the sealed bags flat for maximum surface area. Label bag and keep for no longer than 3 months.

Dip container of frozen mix into hot water just to loosen. Place frozen mix and remaining ingredients except noodles in 2 quart sauce pan; heat to boil. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and celery is tender.

While meat mixture is simmering, cook noodles as directed on package; drain. Stir noodles into meat mixture and simmer until hot.

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